Ingredients
For the Pancetta Wrapped Lamb Loin
Boneless Lamb Loins
6 Each Slices of Pancetta, very thin
For the Artichoke Ratatouille
4 Each Large Artichoke Hearts, cooked and diced
1 Each Eggplant
2 Each Red Peppers
2 Each Yellow Peppers
1 Tbsp Garlic, chopped
2 Each Zucchini
2 Each Yellow Squash
1 Each Yellow Onion
1 Tbsp Tomato Paste
1/2 Bunch Marjoram
1 Cup Extra Virgin Olive Oil
Salt and Pepper, to taste
For the Sticky Lamb Glaze
3 Qts Lamb Stock, fresh not from base
1 Cup Sherry Vinegar
3 Cups Carrot, Onion, Celery and Leek (equal parts chopped)
1 Each Bay leaf
Cooking Instructions
For the Lamb Loin:
Remove any silver skin from the lamb. Tightly wrap the pancetta (Italian cured bacon) around the lamb. Season with fresh black pepper prior to cooking.
For the Artichoke Ratatouille:
Dice all of the vegetables into ¼ inch dice. In a heavy bottomed pan, heat the oil, add the garlic and eggplant, cook slowly for approximately 30 minutes. Add the onions and cook until translucent. Add the Peppers and cook until tender. Add the tomato paste and cook for 5 mins. Add the artichoke hearts, zucchini and squash, remove from heat, add the marjoram salt and pepper to taste. Ratatouille can be made and reheated easily making this great for large groups.
For the Sticky Lamb Glaze:
Sweat the vegetables and bay. Add the vinegar and reduce by ¾. Add the stock and reduce until it reaches a sauce consistency. Strain, season and serve.
To Plate:
Warm the ratatouille. Warm the strained sauce. Sear the lamb in a large sauté pan at high heat. Place in a 375 degree oven for approximately 7 minutes or until desired temperature is reached. Carve and serve over the ratatouille. Drizzle with the sauce.
